Elegant and perfumed with plush red fruit and herbal characters. Juicy on the palate with soft tannins and vibrant acidity.
- Feature(s): Sustainable, Vegan, Vegetarian
- Alcohol (ABV): 13.5 %
- Acidity: 4.20 g/l
- Residual sugar: 1.39 g/l
- pH: 3.76
The fruit is sourced from a single vineyard located in Guarilihue in the heart of Itata, at around 300 metres above sea level. The vineyard, on a gentle south west slope, is dry farmed. The vines are almost 70 years old and grown on very shallow granitic soil containing silt and stones. Cinsault is prone to high yields and so benefits from the vigour-limiting effect of these poor soils.
Winter rainfall replenished water levels. This was followed by a dry growing season with moderate temperatures that allowed good flavour accumulation with low disease pressure. Some rain during harvest meant the grapes were picked as quickly as possible to avoid the threat of botrytis. Picking started on March 22nd and was finished by April 3rd.
Grapes were hand harvested and sorted carefully at the winery. About 30% whole bunch was used, with fermentation taking place in concrete tanks. Fermentation using natural yeasts took about 10 days, followed by a further 10 days of post fermentation maceration. Most of the wine was transferred to old untoasted foudres for ageing, but some was aged in concrete. After a year the wine was bottled and aged for 8 months before release.
Pedro Parra is a renowned soil and vineyard mapping expert with a Masters and PhD in Precision Agriculture and Terroir from the Institut Agronomique National in Paris. As a consultant to many well-known wineries in the Americas and Europe, he has spent much of the past 18 years discovering new sites, digging ‘calicatas’ (pits for soil analysis) and transforming the way wineries manage their vineyards. However, he always dreamed that one day he would make his own wines in his native Itata. In 2013, assisted by consultant winemaker, long-term friend and business partner Alberto Antonini, Pedro released Itata wines under his own label. His vision was simple: to make pure wines from old bush vines grown on granitic soils and to help the local “brave vignerons”, who protected the land and vines for centuries.